Butternut Squash Ravioli with Caramelized Onions and Brown Butter Sauce

Ah! Fresh ravioli. So delicious, but also time consuming. That is why this is in my file of special occasion dishes. Thankfully, it is Valentines Day! Make this dish for your sweeties.  The sweetness of the roasted butternut squash and caramelized onions, the tender ravioli and the nutty browned butter sauce are a winning combination. Sublime.

Continue reading after the jump...

Butternut Squash Ravioli with Caramelized Onions and Brown Butter Sauce

• 1 Pound Fresh Pasta Sheets
• 1 Butternut Squash (Medium Sized)
• 1 Large Onion (Sliced)
• 7 Tablespoons of Butter (Divided)
• 1/3 Cup of Whole Milk
• 1 Package Fresh Sage
• 1 Teaspoon of Sea Salt
• 1/2 Teaspoon of Sage
• 1/2 Teaspoon White Pepper
• 1/8 Teaspoon Red Pepper Flakes

Start by peeling the butternut squash (I used a veggie peeler), cut lengthwise and scoop out the seeds.

Place onto a cookie sheet lined with parchment paper. Into a 400 degree oven approx 25 min.

Take it out and pierce with a fork to make sure it is fork tender.

Next, measure out your spices and 1 teaspoon of butter.

Place the squash, one tablespoon of the butter and the spices into the blender.

And the milk.

Blend until smooth and creamy.

Next caramelize your onion.

Add the contents of the blender to the pan with the onions.

Stir together.

Remove from the heat and into a bowl to cool.

Meanwhile, take out the pasta.

With each sheet you will want to cut it in half.

And take off the edges to make it even.

Place scoops of the squash filling evenly in the pasta sheets.

Cover with the other side.

Cut into individual raviolis. Note: I am making really large ones, just because it is easier for me.

With a fork, crimp the sides together.

Place onto a parchment lined sheet as you finish the rest.

And, here they are! To cook these, fill a large pot with salted water and bring to a boil. Place raviolis in the pot. When they float to the top you will know they are done.

Next, take the fresh sage and trim.

Into a pan with the remaining butter. You are going to pan fry until these are crispy then remove.

Continue to cook the butter until it is slightly brown, but not burnt.

Here are the crispy sage draining on a paper towel.

Take completed ravioils and place onto a serving dish. Pour the butter on the top. Add the crispy sage.

Serve and enjoy!

I submitted this recipe to Simple Lives Thursday, check it out for other great recipes from real food bloggers.

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